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Alchemy

Subtle signage makes Alchemy quite easy to miss. Persevere though, as you’ll be rewarded with a modern interior, dedicated staff and one of the best views in the River City. What’s on your plate is also pretty attractive. Boned quail, stuffed with radicchio on a goat’s cheese croûton is a nice way to start your meal. Then linger with a palate cleanser, watching the boats, before launching into mains. They tend to be hearty: lamb loin comes with truffle paste, crisp garlic chips and lamb jus, porterhouse with dauphinois potato and Yorkshire pudding, roast quail with foie gras tarragon mousse. You’ll need something chilled and sticky to complement your molten marbled chocolate pud with vanilla ice-cream and honeycomb, and you’ll find it on Alchemy’s largely Australian wine list. It may be simpler to find your way out than in, but that doesn’t make it any easier to leave.